Pina Colada Cake

CAKE INGREDIENTS

• 6 eggs
• 6 Tbsp canola oil
• 2 boxes white cake mix, each 16-18 oz
• 2 3/4 cups water
• Myer's ® Dark Rum as needed
• 3 1/4 White Chocolate Frosting
• 24 oz canned crushed pineapple pieces, drained throughly
• Toasted Coconut as needed (see recipe below)
• White Chocolate Mousse Whipped Cream as needed (see recipe below)

STEP 1:

• Mix eggs, oil, cake mix and half the water at medium speed for 1 minute. Scrape sides of bowl with spatula. Add remaining water gradually over 1 minute while mixing on low speed.

STEP 2:

• Scrape sides of bowl again, then mix for 30 seconds on medium speed.

STEP 3:

• Coat two 10-in round cake pans woth cooking spray. Divide cake batter between pans. Bake at 325 F for 55 minutes. Cake is done when an inserted toothpick comes out clean.

STEP 4:

• Cool at room temperature before removing cake from from pan.

STEP 5:

• Cut top layer of each cake so that it is completely level. Use a cake leveler to slice each cake in two 1/2-inch thick layer (four in total). Remove brown edges on all sides.

STEP 6:

• Use a spray bottle to cover cake layer with rum. Spread 1 cup of White Chocolate Frosting evenly over top. Distribute one-third of the crushed pineapple pieces over frosting.

STEP 7:

• Repeat process for the next two cake layers, stacking each layer on top of the previous one.

STEP 8:

• With the fourth layer, spray rum and cover with frosting but do not add crushed pineapple. Use remaining frosting to completey cover the top and sides of the cake.

STEP 9:

• Cover with toasted coconut on top and sides. Garnish with White Chocolate Mousse Whipped Cream. Serve immediately.

TOASTED COCONUT

• 12 oz coconut flakes, sweetened

STEP 1:

• Line baking sheet with parchment paper. Spread coconut flakes across pan. Bake at 375 F for about 10 minutes until light-medium brown. Stir occasionally to ensure coconut toasts evenly.

STEP 2:

• Cool at room temperature before use.

TRIPLE CHOCOLATE FROSTING

• 2 1/2 oz semisweet chocolate
• 2 1/4 cups powdered suger, sifted
• 1 1/2 cups sour cream
• 1 1/4 cups butter, melted
• 5 oz unsweetened chocolate

STEP 1:

• Melt chocolate in a double boiler until there are no lumps. Stir occasionally.

WHITE CHOCOLATE MOUSSE WHIPPED CREAM

• 2 1/2 cups heavy cream
• 5 Tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 1/4 white chocolate mousse powder

STEP 1:

• Mix heavy cream, powdered sugar, and vanilla for 2 minutes.

STEP 2:

• Add white chocolate mousse powder and continue whipping until stiff peaks are formed. Refrigerate until use.